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Chicken, butter bean & pepper stew

Chicken, butter bean & pepper stew

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A star rating of 4.2 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal422
fat15g
saturates4g
carbs27g
sugars12g
fibre9g
protein44g
salt1.6g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion , chopped
  • 2 celery sticks, chopped
  • 1 yellow pepper , deseeded and diced
  • 1 red pepper , deseeded and diced
  • 1 garlic clove , crushed
  • 2 tbsp paprika
  • 400g can chopped tomato
  • 150ml chicken stock
  • 2 x 400g cans butter beans , drained and rinsed
  • 8 skinless chicken thighs

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

  • STEP 2

    Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 4.2 out of 5.15 ratings
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